Aight... I'm jumping in. We do steak on the weekend a lot anyway so here is last nights meal. We were planning fillets and the CFO came home with 2 beautiful bone-in ribeyes-- who was I to complain!

I think the best steak preparation is simple. So I season well with Kosher salt and let sit on the counter while the egg is firing up. I do not add pepper in advance as pepper can burn, but I add plenty when it hits my plate. Once it has reached 500+ and the cast iron grate is smoking hot the steaks go on. I worked with a 2 minute timer for these and they were cooked 4 minutes per side with a quarter turn in the middle. A side salad and some grilled asparagus-- that's as good as it gets to me.

They were a little on the small side, but I made it work.

edit-- almost forgot... we had an unexpected guest show up for dinner!

Funny... I grilled a T-bone yesterday (which I'll post later) almost verbatim to how you describe, and the killer grid marks evaded me. MasterChef you are, I tell ya. I also notice how juicy they appear.

(I guess your guest got word there was a block party going on! He is just too cute with his nose up in the air catching the wind like that, enjoying the aroma)!

Last edited by beercuer on Sun Jun 09, 2013 2:18 pm, edited 1 time in total.

These bone-in rib eyes look AMAZING!!!! It's not something you would see over here though I guess you could order up from a butcher. I have cooked another 2 steaks since, but the photos weren't really post-worthy. Last nights was a piece of rump from Costco. I was a bit greedy eating it all and now have horrible heartburn! Serves me right!

Since I eat chuck steak more than any other cut it's my contribution to the thread. Last weekend I took a package of 2 out of the freezer.

I seasoned them with salt and pepper and then one side got garlic powder while the other got onion powder and mustard powder. To top it off I sprinkled enough soy sauce to create kind of a paste, and then they went in the fridge for a day. Aside from the mustard powder this is how I used to always prep my steaks regardless of how they were going to be cooked.

Because of its fat content I generally have to grill chuck steak with the lid closed at least part of the time to prevent flareups. I leave the lid up for less fatty steaks because I like them rare but with a definitely done exterior.

Just how I like it! The day before I'd fixed some asparagus and mushrooms in a grill basket and since I'd only used half of each I used the rest this night.

I buy my beef from the same source every year, and while the chuck steaks in some past years have been a little tougher the steaks from my last couple of orders have been relatively tender. They still require a sharp knife to cut but aren't unreasonably chewy.